ooked through.
Meanwhile, combine zucchini, flour and cheese in a
uinoa in a medium saucepan with 1 2/3 cups water
Wash, but do not peel zucchini.
Trim ends and slice lengthwise into quarters and then into 1/2-inch slices.
Heat oil and 2 tablespoons margarine.
Add garlic and zucchini.
Cook until zucchini is golden brown; drain on paper towels.
Discard garlic. Season zucchini with salt and pepper.
Boil spaghetti and drain. Place in warmed serving bowl with remaining 2 tablespoons margarine, Ricotta cheese and generous amount of grated cheese. Salt and pepper to taste.
Toss well and serve with zucchini slices on top.
eat; cook and stir chicken with marinade until chicken is no
sing a grater holding the zucchini at an angle.
Heat
In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
Remove zucchini from pan.
Add scallops to pan.
Cook until no longer opaque (about 5 minutes).
Put with zucchini.
Add butter to skillet.
Add garlic, green onions and tomato.
Bring to a boil.
boil 1 minute.
Add zucchini and scallops.
Heat through.
Sprinkle with parmesan cheese.
ver medium heat, saute the zucchini and garlic in the olive
Cook pasta in large sacuepan of boiling water, uncovered, until just tender; drain.
Meanwhile, halve zucchini lengthways, slice halves thinly on the diagonal.
Heat butter and oil in large frying pan.
Cook zuchini and garlic over high heat stirring, unti zucchini is just tender
Add stock; brng to a boil
Reduce heat, add cream, lemon rind and chives.
Stir until hot
Place pasta in pan with zucchini sauce.
Toss gently to combine.
Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
Stir in garlic and cook 1 minute more.
Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
boil, season the water with salt and cook pasta 1
In a large pot of boiling water, sprinkle 1/2 a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
Preheat the oven to 350\u00b0F. Heat 2 tbsp of the oil in a frying pan and saute the zucchini for about 4 mins until lightly browned. Transfer to a plate. Add the remaining oil to the pan and saute the chicken for 3 mins with a little salt and pepper. Return the zucchini to the pan with the chicken and add the basil. Mix and heat through. Divide between 4 individual ovenproof dishes.
Mix the cheese and cracker crumbs and sprinkle on top of the chicken mixture. Bake for 30 mins.
clean glass pint jars with water in them and put
Preheat the oven to 325\u00b0F. Oil an 8-inch round quiche dish.
Whisk flour and milk in a medium bowl until smooth. Whisk in eggs. Stir in remaining ingredients. Pour mixture into prepared dish.
Bake, uncovered, for 45 mins or until filling is set. Sprinkle with additional chopped parsley.
b>zucchini in a food processor fitted with the medium shredding disk. Toss with
9x5 inch loaf pan with parchment paper.
Melt butter
Mix the curry powder with the oil, salt and pepper.
Grease medium size casserole dish.
Line bottom with zucchini. Add salt, pepper and garlic salt to taste.
Cover with sliced or chopped onion and top with tomato slices to cover.
Repeat salt, pepper and garlic salt to taste.
Top with slices of American cheese.
Cover with foil and bake at 350\u00b0 for 30 minutes.
ff knobby ends and cook zucchini, whole, in boiling salted water
Saute onion in olive oil.
Add chicken pieces; bone in is okay.
Saute 5 minutes.
Add turmeric, pepper, ginger, cinnamon stick, and 1/2 cup water.
Cover and simmer 5 minutes.
Add zucchini rounds; cook 20 minutes covered.
Remove chicken and zucchini.
Add rice and 1 cup water.
Cook covered for 15 minutes.
Add chicken and zucchini to top of rice; simmer 5 more minutes.
Put rice in a bowl; surround with zucchini cut side down.
Top with one piece of chicken.